May 20, 2016 — PORTLAND, Maine — The city of Ellsworth has landed a state grant to support development of bioscience businesses in the region, as part of a series of grant awards that will also give money to support seafood industry initiatives.
The Maine Technology Institute announced Thursday that it awarded $658,765 through its Cluster Initiative Program, aimed at studying or implementing ways to support or grow certain industries in the state.
The state-financed economic development agency awarded $398,306 to the Gulf of Maine Research Institute to advance its study of creating a market and supply chain for sustainable seafood in Maine.
The latest grant round also delivered $134,189 to Coastal Enterprises Inc.’s Maine Scallop Aquaculture Project, which MTI said aims to study the Japanese scallop aquaculture industry and explore how to adapt them to Maine waters.
Aquarium program offers food for thought on eating sustainably
May 4, 2016 — For decades, the National Aquarium has entertained millions of visitors while also teaching them about the need to conserve aquatic resources. The Baltimore institution has rescued marine animals off the coast of Ocean City, built floating wetlands to help clean the Inner Harbor’s water and featured Chesapeake Bay creatures in its tanks and exhibits.
But the aquarium was nearly silent on the subject of seafood consumption. The dark, serpentine halls told the story of precious resources being overfished. But that story didn’t have an ending — a solution for how to stem the decline. It had no programs to guide visitors on where to buy local fish caught sustainably, or how a customer could even understand what that meant.
That’s starting to change. A year ago, the aquarium hired its first director of sustainable seafood: T. J. Tate, who built a sustainable seafood program in the Gulf of Mexico. Tate is bringing together chefs, watermen and others in the seafood industry to talk about catching, raising, buying and eating locally caught fish, crustaceans and shellfish.
It is increasingly part of the story told by aquariums everywhere, at a time when overfishing is rampant worldwide while customers often overlook local products. Even fish that customers think is sustainable comes from far away — farm-raised salmon from Norway, or wild varieties from Alaska — and those distances have ramifications for air and water quality, too. Visitors often ask what they should eat, and the aquarium wanted to find an engaging way to guide them.
“Telling the local seafood story in an integrated fashion — I mean the sustainable aquaculture supply and wild supply — is one of the most important things we can do to get people connected to oceans and the Bay,” said Eric Schwaab, who hired Tate when he was chief conservation officer at the aquarium. “There’s no better place to do that than Baltimore.”
Marine Stewardship Council: New research reveals levels of consumer trust in seafood labelling
March 16, 2016 — The following was released by the Marine Stewardship Council:
Early results from the MSC’s latest survey of more than 16,000 seafood consumers show that more than half (55%) doubt that the seafood they consume is what it says on the packet. Across the 21 countries surveyed, 65% of those purchasing seafood say they want to know that their fish can be traced back to a known and trusted source, with six in ten (63%) saying they look to ecolabels as a trusted source of information.
The findings come as the organisation today released results from its DNA testing of MSC labelled seafood products. In 2015, the MSC commissioned the Wildlife DNA Forensics unit at Science and Advice for Scottish Agriculture (SASA) to conduct DNA tests on a random sample of 257 MSC labelled seafood products from 16 countries. The test verifies that the species described on the packaging is the same as that in the product. The DNA test results show that over 99%* of MSC labelled products are correctly labelled.
MSC CEO Rupert Howes said, “Given a recent academic study showing that globally around 30% of seafood is mislabelled**, the results of the MSC’s DNA testing program are very positive. Seafood sold with the blue MSC label can be traced back to a sustainable source, and our robust chain of custody requirements provide reassurance that it’s correctly labelled.”
The latest round of DNA testing is the fifth to be commissioned by the MSC. Previous results also showed very little mislabelling. The results are captured in a new report, Ocean to plate: how DNA testing helps to ensure traceable sustainable seafood.
Mr Howes adds: “High profile food scares such as the European horsemeat scandal have left many consumers wary of claims made on food packaging. Food fraud undermines the efforts of reputable fishers and traders and has led to wide recognition of the need for credible traceability in the supply chain. The MSC Chain of Custody program is one of the most recognised and widely used ways of providing this reassurance to seafood consumers and businesses.”
Fishers, processors, retailers and chefs handling MSC certified sustainable seafood must follow strict requirements to ensure that seafood is traceable and correctly labelled. The MSC Chain of Custody Standard is used by international seafood suppliers, brands and retailers such as IKEA, McDonalds, Iglo and Lidl to ensure the integrity of their products.
Alfredd Schumm, WWF’s Smart Fishing Initiative leader said: “By preferentially purchasing sustainable seafood, consumers are rewarding responsible fishers and their efforts to safeguard our marine resources. A traceable supply chain, from the consumer back to sustainable fisheries, is fundamental to consumers’ trust and confidence in the seafood they’re buying. The MSC’s requirements for traceability are essential if we are to maintain healthy fish populations and ocean ecosystems.”
There are more than 20,000 MSC labelled products available in around 100 countries.
The MSC has released a new animation showing the journey of MSC certified seafood from ocean to plate. Follow: #OceanToPlate.
Farm-Raised Seafoods Fed Plant-Based Diet Have Lower Levels of Omega-3 Fatty Acids
March 14, 2016 — A change in how farmers are raising seafood is expected to affect human nutrition, a new study found.
According to the research team from the Johns Hopkins Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health, the University of Minnesota’s Institute on the Environment and McGill University, there has been a global shift in the type of feed that is being used in fish farming.
The team explained that prior to this shift, farm-raised seafood ate feed made from fish meal and fish oil, which came from wild fish. However, since catching wild fish to use as feed was no longer sustainable, farmers have been relying on plant-based options, such as soybean meal. The researchers noted in 2008, aquaculture feed contained 50 percent more soybean meal than fish meal. They estimated that from 2008 to 2020, the use of plant-based ingredients can increase by 124 percent.
New England Seafood Companies Highlight Traceability Practices in Saving Seafood Video
WASHINGTON (Saving Seafood) – March 8, 2016 – Sustainability and traceability are key themes of this year’s Seafood Expo North America, being held this week in Boston. A new video released today from Saving Seafood highlights how the U.S. seafood industry is focused on sustainable, traceable, and high-quality local seafood.
Taken from a series of interviews conducted by Saving Seafood at last year’s Seafood Expo, the video features representatives from some of New England’s most prominent seafood companies sharing how they ensure that domestic seafood is fresh, sustainably sourced, and reliably traced.
In recent years, as concerns about seafood fraud have increased, companies cited their ability to closely monitor supply chains, from the minute the fish leaves the water to the moment the final product exits the warehouse as the kind of control and assurance their buyers demand.
“When you’re dealing with the customer base we have, they want a premium product, MSC certified, and domestic,” said George Kouri, COO of Northern Wind of New Bedford, Massachusetts. “Everything we pack is exactly to the customer’s specification and labeled in accordance.”
One of the largest seafood shows in the United States, Seafood Expo North America brings together leading members of the domestic seafood community, including harvesters, processors, wholesalers, and retailers. While over 90 percent of seafood consumed in the U.S. is imported, Expo participants touted several major benefits of purchasing and consuming seafood caught in U.S. waters, chief among them the fact that U.S. law requires domestic fisheries be harvested at sustainable levels.
“For us, we’re able to trace those goods, in the case of scallops specifically, from the individual tow, all the way to the lotted box that ultimately ends up in the possession of our customers,” said John Furtado, the Executive Vice President of Eastern Fisheries, of New Bedford, Massachusetts.
Domestically caught seafood, in addition to coming from sustainably managed stocks, also has a clear advantage over imported fish when it comes to being properly labeled and accurately traced, according to many of the interviewees. Another benefit of locally sourced seafood, they say: it’s easier to track.
“Every single species that we are pulling out of the ocean and serving up to our clients, to our chefs, and to our specialty retailers are sustainable,” said Laura Foley Ramsden, co-owner of M.F. Foley, Inc. of Boston, and a former councilmember on the New England Fishery Management Council. “We’re able to go to our customers and inform them about how fisheries in the U.S. are managed, that it’s illegal to be overfishing, and that they are coming from a sustainable resource.”
“We’ve always known where all the fish came from, and where it went,” said Charlie Nagle, President of Boston’s John Nagle Co. “Everything we do is traceable.”
Among the Expo attendees featured in the video are representatives from Northern Wind; M.F. Foley Inc.; John Nagle Co.; and Eastern Fisheries. They each expressed to Saving Seafood the importance of maintaining not only a sustainably sourced product, but also one that is fresh and of the highest quality.
“We have extremely disciplined buying, so that we put people in each of the New England ports every single day looking at the fish, buying fish that’s only 24 to 48 hours out of the water,” said Ramsden. “If you’re that disciplined in your buying standards, you’re going to produce a better tasting, fresher fish that then ends up in plates all across America.”
The video is just a small sample of the many U.S. seafood providers who adhere to some of the world’s highest standards to bring high quality seafood to the domestic market. Saving Seafood is proud to support sustainable seafood providers, and will continue to highlight the stories of successful, sustainable U.S. fisheries.
New Oceana Report Highlights Success and Value in Seafood Traceability
March 7, 2016 — WASHINGTON — Today, Oceana released a new report titled Fish Stories, showing the success and value in seafood traceability. The report, which highlights how seafood traceability benefits more than 15 companies interviewed along the supply chain – from fishermen and distributors to grocery stores and restaurants – was released at Seafood Expo North America in Boston.
This Smart News Release features multimedia. View the full release here:http://www.businesswire.com/news/home/20160307006385/en/
“Traceability is the future of seafood,” said Beth Lowell, senior campaign director at Oceana. “Testimonials from these pioneers show that full-chain traceability isn’t just feasible, but that it’s also profitable. These businesses are telling the stories of their products, growing their seafood’s value, and establishing trust with their customers. Fishermen and wholesalers are able to earn more for their catch when they can tell the story of their fish, empowering consumers to make more informed decisions. The federal government should require boat-to-plate traceability for all seafood sold in the U.S. so that the entire supply chain can reap its benefits.”
Here are a few of their stories:
“We have learned that consumers care about where their fish comes from,” said Jared Auerbach, owner of Red’s Best in Boston, Massachusetts. “We built proprietary web-based software that starts at the point of unloading and makes it really easy for us to package the story of the catch so it stays with the fish throughout the supply chain.”
“Working directly with local growers, delivering product within 24 hours of harvest, and product traceability are all major components of our company’s success,” said Brad Blymier, founder and co-owner of War Shore Oyster Company in Onancock, Virginia. “Traceability of product is not a request, but rather an expectation of our customers. Empowering them with the knowledge of exactly where their shellfish was grown and harvested is an invaluable asset and has helped make War Shore Oyster Company a trusted supplier to the region’s top chefs, restaurants, grocers and shellfish connoisseurs.”
“Traceability in its simplest form is being able to see where the product is being caught and what stores or restaurants it ends up at,” said Reese Antley, vice president of Wood’s Fisheries in Port St. Joe, Florida. “However, Wood’s Fisheries sees traceability in a much more detailed way — we believe that you can’t have true sustainability and fishery improvements without traceability. For our customers, we are 100 percent transparent; if you want to know every step in the supply chain, it’s at your fingertips.”
“Seafood traceability allows the consumer to make factual decisions about their purchases,” said John Rorapaugh, director of sustainability at ProFish in Washington, D.C. “In turn, it allows our company to present the finest products, free of comparison to illegally harvested or inferior quality ones. Transparency is the key to a sustainable global food chain, and seafood traceability is a key component.”
2016 Seafood Expo North America Excellence Awards Finalists Announced
March 7, 2016 — The following was released by the Seafood Expo North America:
The 12 finalists for the 2016 Seafood Excellence Awards, the prestigious best new products competition at Seafood Expo North America, have been announced. Winners of the competition will be presented during the Seafood Excellence Awards ceremony, which will take place on Sunday, March 6, 2016 at 3:30pm in the Demonstration Theater during Seafood Expo North America/Seafood Processing North America in Boston, USA.
The Seafood Excellence Awards annually recognize the product leaders in the North American seafood market. Each year, exhibitors have the opportunity to submit their new products for consideration. Products are evaluated by three seafood industry experts based on their uniqueness and appropriateness to the market, taste profile, packaging, market potential, convenience, nutritional value and originality.
The 2016 finalists were selected from nearly 60 entries in the exposition’s New Product Showcase and compete for two awards: Best New Foodservice and Best New Retail Product.
The finalists for the 2016 Seafood Excellence Awards are:
Absolutely Lobster®, Booth #3014
Absolutely Lobster® Homemade Tomato Sauces
Alaskan Jack’s Seafood Corporation, Booth #2305
Frontier Harvest Alaskan Jack’s Gold Premium Pineapple-Teriyaki Sockeye
Aqua Star, Booth #2005
Crab & Shrimp Seafood Feast
Azuma Foods International Inc., USA, Booth #321
Tobikko Umami
Bantry Bay America Inc., Booth #2957
Mussels in a Creamy Stout Sauce
French Creek Seafoods, Booth #2833
Kickin’ Seafood Chili
High Liner Foods, Booth #1005
Simply Sauce Seafood Bites
Phillips Foods, Booth #959
Shrimp Toast
Premier Marine Canada, Booth #2981
Waterview Market Shrimp with Sauce
Santa Barbara Smokehouse, Booth #2310
Honey Glazed Oak Roasted Salmon
Trident Seafoods, Booth #805
SeaFusions™ Pacific Cod Bites
Vinh Hoan Corporation, Booth #2742
Char Marked Barramundi
Each finalist’s product will be showcased during the three-day event in Boston.
The Seafood Excellence Awards serves as the North American extension of the Seafood Excellence Global Awards competition, held at Seafood Expo Global in Brussels, Belgium. Both Seafood Excellence Awards and Seafood Excellence Global are organized by Diversified Communications, producers of Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global and Seafood Expo Asia.
View all of the entries of the Seafood Excellence Awards.
SeafoodSource.com, a publication of Diversified Communications is the official media for Seafood Expo North America & Seafood Processing North America. As the global leader in seafood industry news and information, SeafoodSource.com will extensively cover the event.
Seafood-industry buyers and processors can learn more about Seafood Expo North America & Seafood Processing North America and register to attend by visiting the exposition’s website, seafoodexpo.com/north-america.
About Seafood Expo North America and Seafood Processing North America
Seafood Expo North America and Seafood Processing North America, formerly called the International Boston Seafood Show and Seafood Processing America, is North America’s largest seafood exposition. Thousands of buyers and suppliers from around the world attend the annual, three-day exposition to meet, network and do business. Attending buyers represent importers, exporters, wholesalers, restaurants, supermarkets, hotels, and other retail and foodservice companies. Exhibiting suppliers offer the newest seafood products, processing and packaging equipment, and services available in the seafood market. The exposition is sponsored by the National Fisheries Institute. SeafoodSource.com is the official media. The exposition is produced by Diversified Communications, the international leader in seafood-industry expositions and media. For more information, visit: www.seafoodexpo.com/north-america
About Diversified Communications
Diversified Communications is a leading international media company providing market access, education and information through global, national and regional face-to-face events, digital products, publications and television stations. Diversified serves a number of industries including: seafood, food service, natural and organic, healthcare, commercial marine and business management. The company’s global seafood portfolio of expositions and media includes Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global, Seafood Expo Asia and SeafoodSource.com. Diversified Communications, in partnership with SeaWeb, also produces SeaWeb Seafood Summit, the world’s premier seafood conference on sustainability. Based in Portland, Maine, USA, Diversified has divisions in the Eastern United States, Australia, Canada, Hong Kong, India, Thailand and the United Kingdom. For more information, visit: www.divcom.com
Jim Gossen Joins SXSW Fishery Bycatch Panel
As the 2016 South by Southwest (SXSW) Festival returns to Austin for the 30th time, the interactive incubator of cutting-edge technologies and digital creativity portion will feature five days of compelling presentations and panels from the brightest minds, including the Gulf Seafood Institute’s Texas Board Member Jim Gossen who will join three other presenters on a panel discussion on seafood bycatch.
Who is successfully making bycatch a part of their everyday menu? What are they serving, and why? How can the movement be promoted nationwide? Wherever there is fishing, there is bycatch, the incidental capture of non-target species, and some chefs/fishmongers are working hard to promote the “trash fish” on menus – both for the good of our planet and our taste buds. The panel discussion Hooked on Bycatch: Seafood You Should Be Eating takes place on Saturday March 12th at 3:30 pm at the Driskill Hotel and will focus on some of the underlining questions about “sustainable seafood”.
While most educated diners want to order “sustainable seafood,” if faced with choosing between a responsibly harvested salmon and a fish they’ve never heard of (Can I interest you in a beautiful ribbonfish this evening?), diners most often rely on what they know and love.
A native of Louisiana with Cajun roots, Gossen has been an innovative and tireless leader for the recovery and improved sustainability of the Gulf of Mexico’s seafood industry. His 44-plus-year career in the restaurant, seafood processing and distribution business includes owning and operating six restaurants in Louisiana and Houston and founding Louisiana Foods Global Seafood Source, Texas’ largest seafood processing and distribution Company.
MSC labelled products reach 20,000
February 23, 2016 — The following was released by the Marine Stewardship Council:
LONDON – Today the Marine Stewardship Council (MSC) reached an important milestone with the launch of the 20,000th MSC labelled product, Las Cuarenta Paella. The ready-made frozen meal is now available in Netto stores across Germany. The paella contains pollock from Alaska and Russia, blue shell mussels from Denmark, and shrimps from Suriname.
A growing trend in new seafood products
The paella’s seafood mix comes from a diverse range of fisheries, from a developing world fishery in South America, to some of the world’s largest fisheries in North America and Europe. Each of these fisheries is committed to ensuring the health and sustainability of the fish stocks they harvest
“The 20,000th MSC labelled product, Las Cuarenta Paella, illustrates the growing trend in new seafood products. Over the last decade, we’ve seen new and novel ways MSC certified seafood is being used. From ready-made meals such as paella to sandwiches, pizza and baby food. Las Cuarenta paella is a fine example of how retailers and manufacturers are exploring new trends to attract more sustainable seafood lovers,” said Nicolas Guichoux, MSC’s Global Commercial Director.
Thanks to the efforts of these and over 280 other certified fisheries, consumers in over 100 countries can choose from a variety of MSC labelled products covering more than 100 different species. Consumers can also be assured that MSC certified seafood has an effective, traceable supply chain which ensures the integrity of MSC labelled products.
“Nine years ago only 1,000 labelled products were on the market globally. So we celebrate this new important milestone, and honor all fisheries and retail partners whose commitment to sustainability has contributed to the growth of the MSC program around the world and played a part in securing a healthy future for our oceans,” added Nicolas Guichoux.
MSC in Germany
Germany is the MSC’s most developed market in terms of certified sustainable seafood consumption, with over 4,000 MSC certified products on sale. Netto is one of many retail partners committed to sourcing and selling MSC certified products in the country. The discounter offers a wide range of responsibly sourced seafood with more than 100 MSC-labelled products in store. Netto has made a long-term commitment to only source and sell seafood– from MSC certified sustainable fisheries.
“We are very proud that the 20,000th MSC labelled product is a Netto product. With the growing availability of MSC certified seafood from a variety of species, we’ve been able to expand our range of products so that our customers can buy their favorite seafood in the knowledge that the environment is being safeguarded. MSC certified products play an important role in our corporate sustainability agenda,” said Christina Stylianou, Corporate Communications Director at Netto.
A label you can trust
The blue MSC label assures consumers that the fish they are buying comes from a sustainable and well-managed fishery that has been independently certified, ensuring that the fish populations and the ecosystems upon which they depend remain healthy and productive.
Any organization selling or handling MSC certified seafood must ensure that it is correctly labelled and kept separate from other non-certified seafood at all times. This ensures that MSC labelled seafood can be traced back to a sustainable source.
You can find these products in-store, online and in restaurants.
MASSACHUSETTS: Gloucester must relentlessly promote locally harvested seafood
February 20, 2016 — Gloucester needs to be relentless in promoting the benefits of its locally harvested seafood, as well as the fishermen and processors that send it to market, a city official told the Fisheries Commission this week.
Economic Development Director Sal Di Stefano said the city is addressing the challenges of operating in the modern, international seafood market with a marketing strategy designed to promote the city, its fresh seafood bounty, its fishermen and its shore-side businesses to the seafood-consuming world.
“If we don’t do this, other people will,” Di Stefano told the commission Thursday night during a discussion on the city’s plans for the upcoming Seafood Expo North America show in Boston. “And they will try to take it from us.”
The city’s new branding campaign, “Gloucester Fresh,” is at the heart of the promotional strategy aimed at helping consumers identify seafood harvested from the waters around Cape Ann and landed in Gloucester while appreciating its nutritional and sustainable benefits.
Working with Salem-based Sperling Interactive, the city is developing a website that Mayor Sefatia Romeo Theken is scheduled to launch at the beginning of the Seafood Expo during the first week of March.
Read the full story at Gloucester Daily Times